Limoncello Tiramisù

Last year I was making traditional tiramisu when I ran out of coffee. I didn’t want to make more, so I thought about what else I could use and thought of Limoncello! So I mixed milk and Limoncello (my homemade limoncello is VERY strong) and dipped the fingers in this instead of the coffee/liqueur combo. It was delicious!

This is a very simple dessert, so don’t let it fool you. I made it on a serving plate, but you can make it in a bowl, dish, or individual servings (see pic below.)

Limoncello Tiramisù

Limoncello

Milk, at room temperature

1 large package Lady Finger biscuits

8 oz mascarpone (you can substitute cream cheese) at room temperature

8 oz whipping cream

1/4 cup (1 oz) confectioner’s sugar

Whip the cream until stiff peaks form, then add to the cream cheese or mascarpone, along with about 2 tablespoons of limoncello and the sugar. Fold together until evenly combined.

Mix limoncello and milk at a ratio to your liking (mine was about 1/3 limoncello 2/3 milk) and place in a bowl. Don’t make too much as you’ll keep refilling the bowl as you go.

Dip lady fingers into the liquid fairly quickly (the warm milk helps absorb into the biscuit more easily.)

Place onto a serving plate or bowl, about the size you want to make the dessert.

Place some of the cream mixture onto the biscuits and spread over, evenly.

Repeat, making two more layers with more biscuits and cream, but place them in the opposite direction of the last layer, cutting them if necessary; however, do not put a broken end to the outside of the dessert, it won’t look nice.

If you run out of liquid, mix more limoncello and warm milk.

Finish with a layer of cream mixture, and make a nice swirly pattern on the top.

Refrigerate for at least 8 hours to let the fingers get completely soft, I usually make this the day before it’s needed.

You can also make individual tiramisu, or use little shot glasses to use up the extras at the end.

Here are two mini’s I made!

This is a great “make ahead” summer dessert as it’s actually better made well ahead of time.

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Current ye@r *

Leave this field empty

Notify me of follow-up comments by email.

Notify me of new posts by email.

Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as there's good food involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and Sticky Toffee Pudding at a time.